bake - January/February 2021 - 10
equipment
Don't break your dough
A mixer is a major investment for any bakery or pizzeria-a
Proper training
heavy lifter that can thrive for decades and make or break your
Make sure your staff is trained
dough (and, potentially, other menu items). As such, choosing
on how to properly operate
the right type, as well as maintaining it for maximum longevity,
the equipment. Most manu-
are key considerations for operators.
facturers and distributors of-
For independent bakeries and restaurants, unplanned kitchen
fer online and in-person train-
downtime and repairs are a recipe for disaster, according to Ho-
ing for equipment operators and
bart Corp. Unreliable kitchen operations lead to customer com-
it is definitely worth the time
plaints and lost business opportunities. Add on the emergency
and effort. Improper use of the
service calls and repairs, and it doesn't take long before this be-
equipment can cause down-
comes a very costly business issue.
time as well as costly service
issues.
Choose the right equipment
You don't want to invest in equipment that is too small or under-
Equipment cleaning
powered to keep up with the volume of your kitchen. If you go
Another common-sense way to keep commercial kitchens open
too small, not only will you be disappointed in the drag on your
and operating is through the proper cleaning and sanitization
productivity, but you'll expose yourself to repeated mechanical
of equipment. Regular practices like cleaning refrigerator con-
and material failures due to overworking the units. Undersized
denser and evaporator coils help reduce premature compressor
equipment can stop a kitchen in its tracks.
failures; removing grease buildups on burners improves cooking
Once you determine the right size and type of equipment for
efficiency; and deliming commercial dishwashers minimizes cor-
your business, be sure to choose a trusted brand that offers a
rosion, prevents component malfunctions and maintains overall
warranty and service solutions. Investing in high-quality and re-
wash quality for dishes and ware.
liable products that are built to last will go a long way toward
keeping your kitchen operational.
Preventive maintenance is critical to avoiding unplanned kitchen
ceeds your expected output. If you buy more than you need, you
downtime. It will help extend the life of your equipment, reduce
may end up spending more money, using more floor space, and
unplanned costs, and ensure your machines are operating at op-
inflating utility costs.
timal performance.
FOOD SAFETY
Hobart offers an important resource,
Food Safety Factbook, for restaurants
and kitchen operators to focus on the
dishroom and commercial dishwashers and better understand the terminology, procedures, best practices and
technologies that help deliver a safe
and quality dining experience.
" Knowing that cleanliness and
sanitization are integral parts of food
safety for every foodservice operation,
it's crucial to be informed about the
10 < JAN-FEB 2021 | bakemag.com
standards and best practices that support food safety, " says Jerry Socha,
marketing manager for Hobart Warewash. " We designed this Food Safety
Factbook to help foodservice leaders
build confidence in their food safety
program by creating a safe experience
for staff and customers. "
The Food Safety Factbook shares
information, guidelines and best practices about:
* Food Safety Standards for Dishroom
*
*
*
*
*
*
Your Dishmachine & COVID-19
Sanitization and the 5 Log Kill
Common Myths about Sanitization
Manual Washing Risks
Best Practices for the Dishroom
Dishwashing Options for Your
Operation
* Hobart's Food Safety Technology
for Commercial Dishwashers
For more information and to access
the free download of the report, visit
warewash.hobartcorp.com/factbook.
HOBART
Preventive maintenance
BONUS TIP: You should also avoid buying equipment that ex-
http://warewash.hobartcorp.com/factbook
http://www.bakemag.com
bake - January/February 2021
Table of Contents for the Digital Edition of bake - January/February 2021
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